Soft, chewy, with the right combination of sweet, tart and chocolate.
1 cup gluten-free oat flour
¼ cup coconut flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups gluten-free old-fashioned rolled oats
8 oz dried sour cherries, chopped coarse
11 oz dark chocolate chips (like Ghiradelli 60% - not semi-sweet chips)
12 tbl unsalted butter, softened but still cool
1½ cups packed dark brown sugar
1 extra large egg
1 teaspoon vanilla extract
160 Calories per cookie
In a food processor, chop the cherries so that they are a little smaller. About the size of raisins. You might want to coat them in a light dusting of the oatmeal flour to keep them from sticking.
In a bowl, sift together the oat flour, coconut flour, baking powder, baking soda and salt. Set aside.
In another bowl combine the oats, dried cherries and chocolate chips.
In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and vanilla, and beat until incorporated.
With the mixer down to low, add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, fruit and chocolate. Let dough rest for about an hour. (Oats absorb moisture very slowly. Letting the dough rest will result in fluffier cookies.)
Preheat oven to 350F, with rack in the middle of the oven. Use parchment paper to line several standard baking sheets and set aside.
Using a #50 disher made nice sized cookies. Place the scoops on each baking sheet, spaced evenly. Bake the cookies, in a preheated oven for 13 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.
Some people are allergic to coconut. To eliminate the coconut flour, substitute ¼ cup of the oat flour for the coconut flour. Reduce the butter to 8 tbl and the brown sugar to 1 cup. Mix and bake as normal.